Rhubarb Syrup

I made a rhubarb pie, cut up enough to freeze for a future pie, and made syrup! I used one part syrup to five parts seltzer, although it would be good in lemonade or with champagne. Recipe under the cut.

4 cups sliced rhubarb

1 cup granulated sugar

1 cup water

Add all ingredients to a medium sauce pan, and bring to a boil. Lower heat to medium, and let simmer for 20 to 25 minutes, stirring occasionally.

Pour through a strainer into a bowl, pressing the solids with the back of a spoon. Pour syrup into a bottle and refrigerate.